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Lemon Rainbow Chard

This summer we have opted to join a crop share to see what all the fuss is about. You know, supporting local farmers, eating fresh, choosing organic, and my favorite part which is eating what is in season. We are proud to have chosen Genesis Growers Farms (www.genesis-growers.com) with our pickup at the Saturday morning Green City Market. Along with the medium size box of farmer’s choice fruit, produce, and herbs we have also elected to get 1 dozen eggs. So far I have to say the eggs are my favorite thing. The taste of fresh eggs over store bought is almost criminal. Especially for me who would put an egg on anything. In our first box we got some Rainbow Chard that was just beautiful. Interestingly enough I have never bought chard before, so I needed to do a little research before making a dish.

Chard is in the same family as beats and is similar to kale and spinach in flavor/cooking options. Typically chard is cooked to soften some of the bitter flavor of the greens, but can be eaten raw. I found the greens to be more flavorful than spinach when cooked and softer than kale. Chard is a nutritious little green to add to your life, rich in vitamins A, K, and C as well as a minerals, dietary fiber, and protein (according to Wikipedia).

A lot of the recipes I looked at sauteed the chard with lemon or garlic, and quite a few used fresh ginger. This got me thinking, as I have a robust amount of lemon thyme already growing in my “garden” I went the lemon and garlic route.